Greek Lemon Chicken Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Calories
411 kcal
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Cuisine
Mediterranean, Greek
Greek Lemon Chicken Soup
Description
This soup starts by sautéing onion, carrots, and celery in olive oil until softened, then adding garlic for aroma. Chicken broth is added with bay leaves and seasonings before simmering. Shredded cooked chicken and pearl couscous are stirred in and simmered until the couscous is tender but al dente. A mixture of egg yolks and lemon juice is gradually tempered with hot broth and folded into the soup off the heat, adding richness and slight thickness without scrambling the eggs. Fresh dill is stirred in for herbal freshness.
The lemon juice and zest give a bright citrus tang, balanced by the savory broth and tender chicken pieces. Pearl couscous adds a slightly chewy texture contrasting the broth's lightness. This soup can be served garnished with lemon slices and dill sprigs to highlight its fresh flavors and pleasing presentation.
The notes recommend preparing shredded chicken in advance, with an Instant Pot method included for tender, flavorful results. Leftover or rotisserie chicken can be used for convenience. The recipe emphasizes tempering the eggs carefully and using low-sodium broth to control saltiness, ensuring the balance of flavors.
Ingredients
- 3 chicken breast cooked and shredded, see notes for our preferred method
- 2 Tablespoons extra virgin olive oil
- 1 white onion diced
- 1 1/2 cup carrot diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 12 cups chicken broth I like to use low-sodium broth
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pearl couscous or orzo pasta
- lemon zest of two
- 1/2 cup lemon juice fresh squeezed
- 3 egg yolk
- 3 Tablespoons dill plus more for garnish, fresh
- lemon slices for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium high heat. Add onion, carrots, and celery. Cook until soft, stirring frequently, about 8-10 minutes. Add garlic and cook for another 2-3 minutes or until fragrant.
- Add chicken broth, bay leaves, salt and pepper and bring to a boil. Cover and turn the heat down to medium low. Simmer for 15 minutes.
- Add cooked chicken, pearl couscous, and lemon zest. Simmer for another 7-8 minutes, until couscous is al dente.
- Whisk egg yolks and lemon juice together in a small bowl. Add two ladles full of hot broth to the bowl and briskly whisk together. This tempers the eggs and will keep them from scrambling in the soup.
- Remove soup from heat and pour egg mixture in. Stir to combine. Stir in fresh dill.
- Serve with lemon slices and fresh dill for garnish.
Notes
- Prepare shredded chicken ahead using the Instant Pot or leftover rotisserie for convenience.
- Temper egg yolks with hot broth before adding to soup to avoid scrambling.
- Use low-sodium chicken broth to better control seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 170mg | 57% |
| Sodium | 704mg | 29% |
| Potassium | 1083mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5605IU | 112% |
| Vitamin C | 13mg | 14% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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